Whipped cream, as the name implies, is whipped cream. Light cream is animal cream, and its fat content is generally 35%. After being sent into a solid state, it is the cream dotted on the cake. Cream is basically vegetable cream with strong sweetness, which is generally used for making cakes and some salads in cold rooms.

Light cream, as the name implies, has no taste or little taste. Light cream is taken from milk and is often used in western-style hot dishes.

Cream is made from the fat in the upper layer of milk, and its fat content is five times that of fresh milk. Cream, also called thin cream, is separated from whole milk.